Reading Tools

What's Cooking?

We know what's for dinner tonight

Published on October 24th 2011.

NESTLED in Shoreditch amongst the art galleries and hipster bars is a foodie's paradise, Great Eastern Dining Room. Serving a bevy of asian delights, the restaurant attracts people from all over the city. And if you don't already, you'll soon be making the trek east for dim sum and mouthwaterng delights like seabass sashimi with truffle oil (are you drooling too?). Until then you can have a little slice of heaven in the comport of your own kitchen with this delectible recipe from the restaurant's very own cookbook, The Eastern & Oriental Cookbook, available for purchase on thier website. Bon appetite!

To make the roasted rice, preheat the oven to 200˚C. Spread the rice on a small baking tray and roast for 10-15 minutes, or until golden brown. Shake the tray every few minutes so the rice colours evenly. Tip into a bowl and allow the rice to cool completely. Transfer to a mortar with the salt and grind to a very fine powder (or use a spice grinder). The finer the powder, the better. Sieve through a fine strainer and store in a sealed container in a dry place.

To make the nam jim dressing, combine all the ingredients in a food processor and blitz to a purée.

Season the steaks with the salt and pepper and rub with a little vegetable oil. Heat a griddle pan or barbecue to high and cook the steaks to your liking – medium-rare is best. Remove the meat from the heat and drizzle with ketjap manis. Leave to rest for 10 minutes.

To make the salad, combine 1 cup of bean sprouts with the herbs, spring onions, shallot and chilli. Add a generous amount of nam jim dressing and toss gently. Slice the beef thinly and mix the salad.

Trim the cabbage leaves into smallish curved pieces and stack them together in groups of three to form four separate ‘cups’. To serve, divide the remaining bean sprouts among the cups and place a mound of salad on top. Sprinkle with roasted rice and serve.